When you hear “beets”, what comes to mind?  For me, two things.  First, Dwight Schrute (obvs.)  Second, those awful jarred beets that my mom served countless times when I was a kid.  Needless to say, I’m a bit wary of beets.  Last spring when I traveled to Charleston for a photography workshop, we enjoyed a fabulous assortment of fresh ravioli including a beet and goat cheese variety.  However, I wanted nothing to do with them due to the aforementioned biases.  (Plus, one of the other options was a short rib ravioli.  Hello?!  Incredible.)  When Josie noticed I had passed on the beet ravioli, she called foul and basically forced me to try it.  I was expecting the worst but in the end I was pleasantly surprised…and promptly ate way too much ravioli.

I’ve been wanting to recreate that ravioli ever since and when I inadvertently ended up with a few beets in my fridge, it seemed like as good a time as any to give it a shot.  People, I’m telling you right now, this is outstanding.  Roasting the beets brings out their natural sweetness and tones down their earthy quality quite a bit.  Mixed with a bit of soft, tangy goat cheese, lemon zest, and chives, this dish is totally crave-worthy.  I served mine with a simple lemon butter sauce for a little added richness.  (If you have any leftover filling, it’s also great tossed with linguine or spaghetti and makes a gorgeous deep pink dish.)  I know roasted beets are supposed to be great on salads and such but I’m not quite there yet.  For now, I’ll be eating my beets this way and loving every minute of it!   I think this would be a really lovely starter course for a less traditional Thanksgiving option, especially since the ravioli can be made in advance and frozen.

A few notes:
Think homemade pasta seems complicated?  Think again!  It’s actually really easy.  See Part 1 and Part 2 of my homemade pasta tutorial.  You can do this!  It’s fun.
Since making this lasagna, this has become my favorite pasta dough recipe.  But I still really love the old one as well.  You can’t go wrong either way.  Try both and see which you prefer.
You do not need a fancy gadget for ravioli making.  Use a cookie cutter, pastry cutter, pizza cutter, paring knife, rim of a glass, etc.  But, if you just can’t resist, I like this ravioli stamp.  Cheap and it gets the job done.